Rhubarb Juice

Fill a boiling water canner with water. Place 6 clean pint mason jars in the canner. Cover, bring the water to a boil, and boil for 10 minutes to sterilize the jars (for altitudes up to 1,000 feet).

Wash, trim, and dice the rhubarb, but do not peel it. In a large stainless steel or enamel saucepan, combine the diced rhubarb and water. Bring to a boil, then reduce heat and simmer for 10 minutes or until the rhubarb is soft.

Strain the rhubarb mixture through a dampened cheesecloth-lined strainer or jelly bag. Rinse the saucepan thoroughly and return the strained juice to it; add sugar. Bring to a boil, stirring until the sugar is dissolved.

Ladle the hot juice into a hot sterilized jar, leaving 1/4-inch headspace from the top rim. Wipe the jar rim to remove any stickiness. Center a lid on the jar and apply a screw band just until fingertip tight. Place the jar in the canner. Repeat this process for the remaining juice. Cover the canner, return the water to a boil, and process for 5 minutes (for altitudes up to 1,000 feet).

Remove the jars from the canner and cool them for 24 hours. Check the jar seals (sealed lids will curve downward). Remove the screw bands, then wipe, label, and store the jars in a cool, dark place.

To serve, carefully pour the juice from the jar, leaving any sediment behind. Dilute the concentrate with equal portions of water or club soda. For a sparkling punch, try mixing it with ginger ale and raspberry juice.